Gluten-Free Pizza Reviews

by Zoe Singer

Epicurious
March 2008

4/4

reviews (39)

92%

make it again

Photo by Zoe Singer

Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. Feel free to vary the toppings to suit your taste (keeping in mind that processed pepperoni and even some brands of pre-grated cheese may contain gluten, so read ingredients carefully.)

This recipe makes two 10-inch piesperfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them.

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Reviews

users rating4/4

This recipe makes more of a batter than a dough. I used a rectangular pan. It didn't rise very much, and I was disappointed with the texture. I expected the flavor to be good because it smelled really good, but that was disappointing, too. I won't make it again.

My modifications: I just spread the "dough" onto a greased pizza stone, let it rise there & then baked it. I also used the dough to make 1 large, thick crust pizza. Because I made the dough thick, I should have cooked it longer, it was a little soggy. But this crust was so easy & so delish...gluten eater would never know it was GF!
For toppings: I sautéed mushrooms & onions, sliced olives and put a little sausage. It was piled high with goodness.
Thoughts: Amazing. I love that you don't have to let it rise for hours & push it down & let it rise. I think this is easier than glutenified pizza dough. This will be a regular occurrence at our dinner table from now on. :)

Wow! I'm new to GF baking; in fact, this is
my second attempt at pizza crust. The first
had the most horrible hippy-dippy taste. This
crust just tastes right. I have some work to
do when it comes to shaping the dough (I had
no idea how soft it would be), but I don't
care. This is it. Hallelujah!

I have been searching a long time for a gluten free pizza crust that I could depend on, and this is the one for me. My (normally gluten eating) boyfriend loved it too, and we have been planning other toppings for next time ever since. What a great find!

I'm *really*
impressed with this
recipe (I only
followed the crust
part). I was stunned
how
well it turned out.
I was not expecting
much as the words
gluten-free
historically does
not elicit good
thoughts or remotely
enjoyable "food" for
me. Pizza is nothing
without a well
textured and
flavoured
foundation. I only
used rice and
tapioca flours as
that is all I had on
hand. As
mentioned in many
reviews, the dough
is indeed sticky. I
kneaded it by hand
and sprinkled on
more rice flour
until the stickiness
settled down. This
recipe only made
enough for two small
fairly thin pizzas,
I will double the
recipe next time and
add some minced
garlic to the dough.

My husband made this tonight for the family. He had a VERY hard time with the dough, which stuck to everything like taffy. We eventually had to break out a frosting spreader sprayed with Pam to spread the dough onto the parchment. The texture of the finished product was good enough, but, gosh, the flavor is beany. Maybe next time we'll try it with another flour instead of the chickpea flour? Also note that it makes two small pizzas, which was not enough to feed our family (for all of the work that this dough took).

Dependably tasty. I use silpats, instead of a pizza stone, skipping the parchment paper. After mixing, I let the dough rest for 20 min, then make personal-sized pizzas on silpats sprinkled with cornmeal. Bake 10 min, transfer to a metal sheet, add toppings and broil. We hosted a pizza party and guests with food sensitivities really appreciated a chance to make their very own dream pies.
(Also, a small pre-baked crust fits in toaster oven for an easy make-ahead meal.)

I followed this recipe to the letter, it's pretty good. However I would probably go with a baking soda type GF recipe next time because the results of this recipe were very similar to a baking soda type bread. I would also omit using garbanzo bean flour as there is no amount of it that I find palatable and replace it with corn flour it is cheaper and the flavor more neutral. The dough was easy enough to handle with floured or oiled hands and didn't require rolling, I just pressed it onto a pizza stone and allowed it to rise a bit to develop a deeper bready flavor. GF dough does not look like regular bread dough, a point that most recipes don't point out. This GF dough is heavier and more mud like. You can bake this pizza with the toppings on it as long as you use a very hot oven and keep an eye on it.

This is my go to recipe for making GF pizza. Spreading onto parchment is pretty much a necessity IMO. Great flavour, decent texture. There's another recipe for GF crust that I make that I like better, but it's twice as frustrating so gets used about half as frequently.